This grilled Cedar Plank Salmon is one of those recipes that instantly makes me think of warm evenings, smoky aromas, and gathering around the table with people I love. The first time I made it, I remember being surprised by how the cedar transformed the fish, soft smoky wood, sweet caramelized edges, and that golden crust that just melts. It’s simple but feels fancy, and it’s the kind of dish that makes you proud when you serve it.
Why You’ll Love This Recipe
- Naturally smoky flavor without effort: Grilling the salmon on a cedar plank infuses it with real wood-smoked flavor, the kind you normally only get from a smoker. No special skills needed, just place and grill.
- Perfectly juicy every time: The plank protects the fish from direct flames, so the salmon stays tender, moist, and never dries out. Even beginners can grill it perfectly.
- Restaurant-quality but easy: The glaze caramelizes on top, creating layers of flavor that taste gourmet, yet take just minutes to mix together.
- Healthy and flavorful: This dish is rich in protein, omega-3s, and naturally gluten-free while still tasting indulgent and bold.
- Beautiful presentation: The salmon is served right on the cedar plank, warm, rustic, and impressive for holidays, date nights, or summer dinners.
Ingredients
For the Cedar Plank Salmon:
- 1 large cedar grilling plank (food-safe, not treated)
- 2 lbs salmon fillet, skin-on
- 2 tbsp olive oil
- 3 tbsp whole grain mustard
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 4 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp fresh chopped parsley (for garnish)
- Lemon slices (for serving)
- Fresh rosemary or thyme sprigs (optional)
Step-by-Step Instructions
STEP 1: Prep the Cedar Plank
- Soak the Plank: Place the cedar plank in cold water and soak it for at least 1 hour (up to 2 hours).
Tip: Put a heavy bowl on top so it stays submerged.
STEP 2: Make the Glaze
- Mix Ingredients: In a bowl, stir together olive oil, whole grain mustard, Dijon mustard, honey, garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper until smooth.
Tip: Taste and adjust sweetness or acidity as you like.
STEP 3: Prep the Salmon
- Pat Dry the Salmon: Use paper towels to dry the fillet so the glaze sticks better.
- Coat the Fish: Spread the glaze generously over the top and sides of the salmon.
Tip: Let it sit for 10 minutes for deeper flavor.
STEP 4: Grill the Salmon
- Preheat the Grill: Heat your grill to medium heat (375–400°F / 190–200°C).
- Place the Plank: Set the soaked cedar plank directly on the grill grates, smooth-side up. Let it heat until it starts to crackle.
- Add the Salmon: Place the glazed salmon skin-side down on the hot plank.
- Grill It: Close the grill and cook for 15–20 minutes, until the salmon flakes easily and reaches 125–130°F for moist, tender results.
Tip: Don’t flip the salmon, let the plank do the work.
STEP 5: Rest & Serve
- Rest: Let the salmon rest 5 minutes on the plank.
- Serve: Garnish with parsley, lemon slices, and herbs. Bring the plank straight to the table, it’s part of the presentation!
Cooking Notes
- Salmon is best cooked to medium for perfect tenderness.
- If the plank catches small flames, spray lightly with water.
- Cedar planks can be used once, but you can reuse if not burned.
- Avoid placing the plank over direct, high heat.
Serving Suggestions
- Serve with roasted potatoes or grilled asparagus
- Pair with rice pilaf or lemon couscous
- Add a crisp salad like arugula and parmesan
- Serve with crusty bread to soak up the glaze
- Perfect with grilled vegetables or corn on the cob
Tips
- Use wild-caught salmon for best texture and flavor.
- Soak the plank long enough to prevent burning.
- Close the grill lid to trap the cedar aroma.
- Add extra honey for a sweeter caramelized glaze.
- Brush the salmon with more glaze during grilling for deeper color.
Variations
- Maple Cedar Salmon: Replace honey with pure maple syrup.
- Spicy Version: Add ½ tsp chili flakes or cayenne.
- Herb Lovers: Mix chopped dill, rosemary, and parsley into the glaze.
- Garlic-Butter Style: Swap the mustard for melted garlic butter.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes (plus soaking)
Nutritional Information
(Per serving, based on 6 servings)
Approx. 295 calories, 18g fat, 6g carbs, 25g protein
FAQs
Can I use frozen salmon?
- Yes. Thaw it completely, pat it very dry, and proceed as normal. Frozen salmon often has extra moisture, so drying helps the glaze stick.
Do I have to use a cedar plank?
- A cedar plank is what gives the iconic smoky aroma, but you can grill the salmon directly on foil or in a cast iron pan. However, the flavor won’t be the same.
Can I bake cedar plank salmon in the oven?
- Yes. Bake at 400°F (200°C) for 15–20 minutes. The plank won’t smoke as much indoors, but it still adds a soft cedar aroma.
How do I stop the plank from burning?
- Soaking is key. Also, place it over indirect heat, and keep a spray bottle of water nearby for small flare-ups.
Can I reuse the cedar plank?
- If it didn’t burn heavily, yes. Scrub it clean, dry it, and store it. But if it’s charred, cracked, or oily, discard it.
What if my salmon is thick?
- Increase cook time by 5–7 minutes. Very thick fillets can reach 20–25 minutes. Use a thermometer for accuracy.
Conclusion
This Cedar Plank Salmon is one of those recipes that brings together simplicity, elegance, and bold flavor in a way that feels almost effortless. The cedar plank does the hard work, giving the salmon a deep smoky aroma while keeping it incredibly tender and juicy. Whether you’re grilling for a special occasion, hosting friends, or just craving a meal that tastes like it came from a high-end restaurant, this recipe delivers every time. The glaze caramelizes beautifully, the fish stays moist, and the presentation, served straight on the warm cedar, is unforgettable. It’s a dish you’ll want to make again and again, not just because it’s easy, but because it’s truly delicious.
